Nateo

Recipes 

I took a few peaches (straight from a farm), skinned them, then put the skins in 4 pint jars with a very weak DME solution. Three got nasty infections and had to be tossed, one got a good yeast infection. From that, I did a 100/1000ml stepped starter.

Brewed a beer with 66% Pils, 33% flaked wheat.

It fermented really fast, and flocculated really hard. I've never made a wheat beer so crystal clear before.

The yeast presented mild esters, some phenols, fruity nose, and a dry finish. Reminded me of a mix between WY2565 and WY1388.

I was surprised it wasn't harsher. I expected wild yeast to be a lot less refined, but the strain I got is actually a lot more subtle than a lot of commercial strains.

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To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Freezeblade

Recipes 

I had a very similar result when I cultured yeasts off of a peach. it flocculated into pea-sized chunks before it was even done fermenting, so throught the glass you just saw a torrent of bubbles moving throught the clear liquid. I only used it for cider though, worked awesome. I was planning on using the saved cake for a batch of blonde, calling it dirty blonde, but never got around to it.

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Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

Nateo

Recipes 

Yep I got the same big chunks. I guess it makes sense certain strains would live on certain fruits.

__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/